Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until thoroughly combined.

In a separate bowl, sift together the all-purpose flour, baking soda, pumpkin spice, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.

Spoon the muffin batter into the prepared muffin tin, filling each cup about three-quarters full.

In a medium bowl, beat the cream cheese until smooth and creamy. Then blend in the sugar, egg yolk, and an additional splash of vanilla extract until fully incorporated.

Carefully add a tablespoon of the cream cheese mixture to the center of each muffin-filled cup, then use a toothpick to swirl it gently into the batter.

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the pumpkin muffin comes out with a few moist crumbs.

Once baked, remove the muffins from the oven and allow them to cool in the tin for about 10 minutes before transferring to a wire rack.